sides of the Salmon thoroughly with rub.
shrink wrap and let sit in refrigerator for an hour.
directly on rack for drier fish or in shallow foil boat for a moister
Smoke at 165°-170°F for 3 to 3 ½ hours.
Hickory, Alder, Maple-Experiment with wood flavors you like.
1 tbsp. Honey
1 Small jalapeno, seeded
and finely chopped
¼ cup Red onion finely
2 cup Coarsely chopped
2 tbsp. Lime juice
½ cup Chopped Red Bell
ingredients and allow blending together in refrigerator for at least ½
warm with Pineapple relish on top.